These tacos were excellent. I did a different treatment than I usually do for mexican food and it really paid off. There are a lot of ingredients here, but it actually came together really quick and easily.

Just make sure to marinate the meat, and roast the sweet potatoes before hand.


Part 1: The Meat
2 lbs pork country ribs, boneless.
chipotle in adobo
3 cloves garlic, chopped
1 cup apple cider vinegar
1/4 cup honey
3 Tbsp brown sugar
2 Tbsp cayenne
1 Tbsp salt
1/2 cup water.

The day before, I mixed all these together and let sit in the fridge for 24 hours. I understand that country ribs aren't really ribs, but the gristle takes to the slow cooking well, and they have enough fat to have a ton of flavor. 2 hours before eating, put into a medium sized pot with a good lid. Make sure to only have enough of the liquid to be about an inch deep. You will want to braise these, not boil them, over medium heat for about 2 hours. Pull off the heat, take out the meat and the chipotles onto a cutting board and chop coarsely.

Part 2: The sweet potato base
oil
1 red onion
2-3 turnips
2 sweet potatoes, roasted for 30 mins at 400F the day before (they should be soft)
1/4 cup cider vinegar
1/2 cup water
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp salt
1 Tbsp dried oregano

Slice and saute the onion over high heat in a large wok. Over medium high heat, saute the chopped turnips. Chop the sweet potatoes into smallish pieces. When it is all soft, add the vinegar, water, and spices and stir together. The sweet potatoes should and it should be all pretty soft. Cook until the liquid is mostly gone, and you have a good pasty base.

Part 3: The Greens
oil
5 jalapenos, seeded and chopped
7 tomatillos, chopped
1 can pinto beans, rinsed
1 bunch chard, ends trimmed, chopped
1 Tbsp cayenne
1 Tbsp cumin
1 Tbsp black pepper
1 tspn salt

The greens have the heat in this recipe. Saute the jalapenos, tomatillos, and beans. When they get soft, add the spices. When most of the liquid is gone, toss in the chard and stir until they wilt. Remove from the heat.

Part 4: The finishers
Corn tortillas
lime
cilantro
salsa

On a hot pan, crisp up the tortillas a touch. Layer on the sweet potato base. It should smear nicely. Top with the spicy greens, and then a few chunks of meat. Garnish with chopped cilantro, juicy lime, and some salsa.